Porcini Mushroom Risotto

with Truffle Oil and Cashew Cream Cheese

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vegan
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Instructions

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1 Prep ingredients

Boil the measured water and add the dried porcini mushrooms to it. Dissolve the vegetable stock cube in the hot mushroom stock. Set aside. Clean and roughly chop the chestnut mushrooms. Peel and finely slice the shallots. Peel and mince the garlic.

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2 Fry mushrooms

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms and fry for 5-6 min until browned.

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3 Start risotto

Reduce the heat to low. Add the shallots, garlic and a pinch of salt and cook for 2 min. Add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

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4 Simmer

Pick the soaked porcini mushrooms out of the stock and add them to the pan. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20-22 min or until all the stock is fully absorbed and the rice is cooked 'al dente' (see pro tip).

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5 Finish risotto

Once ready, fold in the vegan cream cheeze. Season generously with black pepper. Check the seasoning.

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6 Serve

Divide the risotto among plates. Chop the chives and sprinkle them over the top. Drizzle with the truffle oil (see tips for fussy eaters) and garnish with the reserved thyme sprigs.

Tips for fussy eaters

Serve their risotto without the truffle oil.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Enjoy this luxurious vegan supper for that special night in!

Cooking Time: 30 min

Cals 488 · Prot 14 · Carbs 76 · Fat 17

Dairy-Free

Ingredients

Number of people

Risotto

Water 900 ML
Dried porcini mushrooms 20 Grams
Vegetable stock cube 1 Piece
Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Arborio rice 160 Grams
Cashew cream cheeze 55 Grams
Black pepper 0.5 Tsp

To serve

Fresh chives 15 Grams
Truffle oil 15 ML
Fresh thyme 10 Grams

Enjoy this luxurious vegan supper for that special night in!

Cooking Time: 30 min

Cals 488 · Prot 14 · Carbs 76 · Fat 17

Dairy-Free

Instructions

photo

1 Prep ingredients

Boil the measured water and add the dried porcini mushrooms to it. Dissolve the vegetable stock cube in the hot mushroom stock. Set aside. Clean and roughly chop the chestnut mushrooms. Peel and finely slice the shallots. Peel and mince the garlic.

photo

2 Fry mushrooms

Heat a pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chestnut mushrooms and fry for 5-6 min until browned.

photo

3 Start risotto

Reduce the heat to low. Add the shallots, garlic and a pinch of salt and cook for 2 min. Add the Arborio rice and cook for 1 min further, stirring to coat the grains in the oil.

photo

4 Simmer

Pick the soaked porcini mushrooms out of the stock and add them to the pan. Add 1/3 of the stock and stir continuously until it has absorbed. Continue to add the stock, a little at a time for 20-22 min or until all the stock is fully absorbed and the rice is cooked 'al dente' (see pro tip).

photo

5 Finish risotto

Once ready, fold in the vegan cream cheeze. Season generously with black pepper. Check the seasoning.

photo

6 Serve

Divide the risotto among plates. Chop the chives and sprinkle them over the top. Drizzle with the truffle oil (see tips for fussy eaters) and garnish with the reserved thyme sprigs.

Tips for fussy eaters

Serve their risotto without the truffle oil.

Pro tip

Like pasta, risotto is traditionally served 'al dente'. If you prefer a softer finish, cook the risotto for 5-10 min longer.

Ingredients

Number of people

Risotto

Water 900 ML
Dried porcini mushrooms 20 Grams
Vegetable stock cube 1 Piece
Chestnut mushrooms 250 Grams
Shallots 2 Pieces
Garlic cloves 2 Pieces
Olive oil 2 Tbsp
Salt 0.5 Tsp
Arborio rice 160 Grams
Cashew cream cheeze 55 Grams
Black pepper 0.5 Tsp

To serve

Fresh chives 15 Grams
Truffle oil 15 ML
Fresh thyme 10 Grams
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